Make the crust:

1. In a medium mixing bowl, stir the Graham cracker crumbs and melted butter together until well mixed. (If using whole Graham crackers, add them to a food processor first and process until fine crumbs form).
2. Press the crumbs firmly into a lightly greased 9-inch round springform pan. Freeze for 15 minutes, allowing the crust to set before filling.

Make the filling and bake:

1. Preheat oven to 325F.
2. In a large mixing bowl, use an electric mixer to combine the cream cheese, sour cream, sugar, lemon juice, and vanilla extract together until well blended, about 2 minutes. Scrape down the sides of the bowl to help mix evenly.
3. Add eggs, one at a time, and beat on low speed until just blended. Repeat until all eggs are added and blended (Do not overmix to avoid cracking during baking).
4. Carefully pour the cheesecake filling into the cooled crust and smooth out the surface. Gently tap the pan to remove any air bubbles from the filling.
5. Wrap the outside of the springform pan tightly with aluminum foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) deep of boiling water.
6. Move the baking dish to the oven and bake in the 325F preheated oven for 1 hour in the boiling water bath (This helps prevent sudden temperature drop and cracking).
7. Turn off the heat and leave the cheesecake in the oven for another 30 minutes, allowing it to continue baking slowly (do not open the oven door).
8. Take the pan out of the oven and run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan. Cover the pan with plastic cling wrap and transfer to the refrigerator for at least 6 hours (or overnight) to cool down and solidify.

Make the cherry sauce:

1. In a small saucepan, combine cherries, sugar, lemon juice, water, and cornstarch, and stir to combine. Heat over medium heat and bring to a gentle boil. Reduce heat to low and continue stirring until the sauce thickens to a desired consistency, about 4-5 minutes.
2. Set aside and let the sauce cool to room temperature before serving over the cheesecake.

Serve the cheesecake:

1. Remove the sides of the springform pan and transfer the cheesecake to a serving dish. Spoon the cherry sauce evenly over the cheesecake. Slice and serve.